Venison With Green Peppercorns

Though a man of sorrow, He was even on earth anointed with the oil of gladness above His fellows. Does this seem strange?... Shall we wonder that there was divine gladness in the heart of Him who came into this world not by constraint but willingly, not with a burning sense of wrong but with a grateful sense of high privilege, and that He had a blessed consciousness of fellowship with His Father who sent Him, during the whole of His pilgrimage through this vale of tears?

A.B. Bruce

CATEGORY	CUISINE	TAG	YIELD
Dairy		Game, Venison	4	Servings

INGREDIENTS

4		Venison fillets, 6 oz ea
1	T	Green peppercorns
3	oz	Bourbon whiskey
		Salt
		Freshly ground pepper
1		Chopped shallot
1/4	c	Red wine
1/4	c	Heavy cream
2	T	Butter
1	T	Chopped fresh chives, thyme
		or parsley

INSTRUCTIONS

Soak green peppercorns in bourbon for 30 minutes or longer.  Heat
butter in a saute pan. Salt and pepper the venison on both sides  and
saute quickly, about 2 minutes per side (depending on thickness)  for
medium rare. Remove from pan and keep warm.  Add shallots to pan
juices; cook 1 minute. Add green peppercorns and  bourbon; boil 1
minute. Add wine and cook down to a fine glaze. Add  heavy cream and
continue cooking until sauce coats the back of a  spoon. Add herbs and
any meat juices. Serve sauce over venison.  From Tuscon area
newspapers, 1994, 3rd quarter, courtest Mike  Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 177 Calories From Fat: 100 Total Fat: 11.4g Cholesterol: 35.6mg Sodium: 92.4mg Potassium: 357.6mg Carbohydrates: 17.3g Fiber: 3.3g Sugar: 7.9g Protein: 2.9g